Affiliations
1Mount Allison University, New Brunswick, Canada
Acknowledgements
1Maximilian Berthold and 1Douglas A. Campbell
Overview
File import functions read files into R objects, commonly data frames.
Introduction
Aim and Objectives
- This experiment aims to isolate wild yeast from the bark and leaves of oak trees and the fruit and bark of apple trees.
- We tested wild yeast strains against commercial yeast for the rate of alcohol production, alcohol tolerance, varied culturing temperatures, and the qualitative observations of strains during isolation and utilization.
- We isolated yeast from apple tree bark, oak tree leaves, and brewer yeast from our cultures where the apple fruit, oak tree bark and the negative control (air) samples did not contain any yeast.
- Viability (%) of the isolated yeast strains.
- The specific gravity from the brew of each yeast strain isolated.
- Alcohol tolerance of the yeast strains.
Hypothesis
- We hypothesize that commercial yeast will outperform the wild yeast strains in alcohol production rate and alcohol tolerance.
- We also hypothesize that commercial yeast will be more viable than the wild yeast strains.
Materials & Methods
Photos of plated samples, taking during isolation of colonies.
AppleTreeBark Yeast Sample Grown at 37 degree Celsius in YPD Broth (SampleID, 7)
